Food Service
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1. 4 N Public Safety 4 eI Corrections AY e Security Food Service Course Rationale Correctional The feeding of inmates in a correctional facility is something that is done at Services least three times a day A correctional officer needs to know how to properly supervise these times for the safety and security of all involved Unit VI Correctional Students will need to be able to better understand the methods of delivery of Operations food in a safe manner control tools and contraband in the facility They will also need to understand the diets allowed to inmates Essential Question Objectives How is food The student will be able to prepared and 1 List the safety issues that can arise while preparing and serving food to served in a inmates in a prison facility correctional 2 Identify the things a supervisor needs to watch for while monitoring facility inmates when they are cooking and eating 3 Develop a menu for inmates at a prison unit for one week with the TEKS resources normally available to a typical prison unit 130 297 c 4 Formulate a plan to safely feed 2 000 inmates in a prison unit 10 D 5 Critique the dining plan of other students in the class Prior Student Engage Learning Use the following questions for a class discussion Use the Discussion Security and Rubric for assessment control in a e What is the most dangerous area in a Correctional Facility and why correctional e What rules do you think prisons have in place t2. relevant Student used a variety of methods and sources to gather information Student took notes while gathering information Conclusion Summary Student drew insightful conclusions and observations from the information gathered Information is organized in a logical manner Communication Student communicated the information gathered and summary or conclusions persuasively Student demonstrated skill in the use of media used to communicate the results of research Reflection Student reflected on the importance of the research and its potential application Comments Copyright Texas Education Agency 2011 All rights reserved 13
3. they will have to make decisions based on what kind of crops and animals are available They should consider the different diet and religious dietary restriction some inmates may have and offer alternatives There are 2 000 inmates in the facility The dining area only holds 500 inmates at a time The students should develop a system that safely feeds all 2 000 inmates three times a day They will consider things such as how all of the eating utensils have been returned how leftovers are discarded how the inmates who cook are supervised how the dining room is cleaned etc The students will present their plan to the class This may be done using computer based presentation software Use the Food Service Activity Rubric and the Presentation Rubric for assessment Assessments Food Service Exam and Key Food Service Activity Rubric Discussion Rubric Individual Work Rubric Presentation Rubric Research Rubric Materials Food Service computer based presentation Presentation materials or computer based presentation software Resources U S Navy System http www npc navy mil CommandSupport CorrectionsandPrograms The Bureau of Prisons System http www bop gov jobs index jsp Accommodations for Learning Differences For reinforcement students list the different things that can go wrong if these security and safety measures are not in place Use the Individual Work Rubric for assessment For enrichment students research what kind of fo
4. views when valid evidence warrants 4 Copyright Texas Education Agency 2011 All rights reserved Name Date Food Service Exam lh What is the most common method used to provide meals to inmates in a correctional facility a Formal Cafeteria System b Modified Cafeteria System c Linear Cafeteria System d Organized Cafeteria System 2 What is the most practical way for serving a large number of inmates according to the food service organization section a Individually b Cell by Cell c Food line d Pod by Pod oo How often are menus prepared in a correctional facility a Day before b One week in advance c One month in advance d One year in advance 4 What two people plan all menus a The Administrator and the Cook b Cook and the Dietician c Registered Dietician and the Administrator d The Cook and Inmates 5 What is kept to monitor the utensil control a Car keys b Log sheet c Fingerprint d Photo of inmate 6 What does cold storage need to have on the outside of the storage unit a Lock b Thermometer c Sign in sheet d All of the above 7 What do correctional facilities use as their guide to food preparation a U S Customs Manual b U S Navy System Manual c Bureau of Prisons Food Service Manual d Both B and C Copyright Texas Education Agency 2011 All rights reserved 8 Food distribution does not need to be supervised a True b False 9 Which is not one of
5. a True b False 18 What kind of atmosphere is the eating atmosphere a Quiet b Cafeteria c Hostile d Friendly 19 At what temperature are shelf goods stored Copyright Texas Education Agency 2011 All rights reserved NaaoaaaaaaaaCOONOSOD UU DAGON HMI eo O O E a POUULDOUWOWOOUWTOUTUWOMOM Food Service Exam Key Copyright Texas Education Agency 2011 All rights reserved Name Objectives Service Schedule Date Food Service Activity Rubric All Criteria 2 pts each e Total 15 meals 5 days 3 meals a day e Safely feeds 2 000 inmates Pts Resource e Crop and animal availability considered thoroughly and Availability documented in detail Diet Restrictions e Medical Diet Meal Alternatives included Considered e Religious Diet Meal Alternatives included Procedures Included e Eating utensil return e Leftover food disposal e Cleaning of dining room Supervision Concerns e Inmate worker supervision addressed e Protocol noted Presentation e Presented plan to class in a professional manner e Computer based presentation software used Presentation Critiques e Full participation with peer critiques strengths and weaknesses e Attentive listening during peer presentations Total Points 30 pts Comments Copyright Texas Education Agency 2011 All rights reserved Name Objectives Participates in group discussion Date Discu
6. l service always poses a security risk B Food service needs to be supervised at all times C A food line is the most practical way of serving a large number of inmates according to the food service organization section V Special Housing A When serving food to inmates who are in special housing you need to 1 Search carts before and after for contraband 2 Refuse to allow inmates to serve the food 3 Make sure you collect all extra food and utensils 4 Make sure food is delivered at temperature VI Commissary Operations A When operating a commissary beware of inmates hording foods and limit some selections VII Supervision Issues A Things to keep in mind when supervising inmates dining 1 Control food service traffic 2 Search inmates to assure they are not taking anything out of the dining area 3 Control kitchen items and tools 4 Control the trash 5 Control yeast sugar and extract VIII Inmate Work Assignments A Food as payment is never acceptable B Supervisory staff decides on food portion for inmates Activities Prison Administrator Food Service Activity Copyright Texas Education Agency 2011 All rights reserved Have each student pretend to be an administrator at a prison and plan out the menu for the inmates for a week They must pick out meals for the next five days Some of the meals can be the same each day such as breakfast The majority of the food will be coming from the nearby farm so
7. n Comments Copyright Texas Education Agency 2011 All rights reserved 11 Name Date Presentation Rubric nee 4 pts 3 pts 2 pts Needs Some 1 pt Needs Much client Goad TARE pe ie Ate Pts Topic Content e Topic discussed completely and in depth e Includes properly cited sources if used Creativity Neatness e Integrates a variety of multimedia effects to create a professional presentation transition and graphics or appropriate visual aid used e Title slide table of contents bibliography are included using acceptable format Mechanics e Grammar spelling punctuation and capitalization are correct e Image and font size are legible to the entire audience Oral Presentation e Communicates with enthusiasm and eye contact e Voice delivery and projection are dynamic and audible Audience Interaction e Presentation holds audience s attention and relates a clear message e Clearly and effectively communicates the content throughout the presentation Total Points 20 pts Comments Copyright Texas Education Agency 2011 All rights reserved Name Objectives Question goal Student identified and communicated a question or goal of the research Date Research Rubric 4 pts 3 pts Excellent Good 2 pts Needs Some Improvement 1 pt Needs Much Improvement N A Research Gathering information if
8. o maintain security and facility control Estimated Time Key Points 1 to 2 hours Food Service Organization A The Modified Cafeteria System is the most common method used to provide meals to inmates in a correctional facility B It is a cafeteria style atmosphere C Hot trays are used to serve the food D The registered dietician and the administrator plan menus at least one week in advance Il Food Supplies and Storage A Much of the food comes from institutional farms B There is wholesale food distribution C It is kept in cold storage facilities and storage rooms 1 Shelf goods are stored at 45 80 degrees Fahrenheit 2 Refrigerated goods are stored at 35 40 degrees Fahrenheit D The cold storage needs to have the following on the outside of the storage unit 1 Lock 2 Thermometer Copyright Texas Education Agency 2011 All rights reserved 3 Sign in sheet Ill Food Preparation A Correctional facilities use the U S Navy System and the Bureau of Prisons System as their guides to food preparation B Sanitation issues are critical C Hazard analysis is the critical control point D Daily cleaning and inspection system is vital E There are two types of special diets 1 Medical Diets 2 Religious Diets F The following need to be worn by inmates when they are preparing or serving food 1 Hats 2 Aprons 3 Serving gloves G A log sheet needs to be kept to monitor utensil control IV Meal Service A Mea
9. od inmates who are going to be executed can have as their last meal Use the Research Rubric for assessment State Education Standards Texas Essential Knowledge and Skills for Career and Technical Education 130 297 Correctional Services One to Two Credits 10 The student applies technical skill procedures of correctional staff to effectively manage day to day operations of correctional facilities The student is expected to D describe the process for providing food services and the critical Copyright Texas Education Agency 2011 All rights reserved elements to ensure an effective operation College and Career Readiness Standards English Language Arts Ill Speaking A Understand the elements of communication both in informal group discussions and formal presentations 2 Adjust presentation to particular audiences and purposes B Develop effective speaking styles for both group and one on one situations 3 Plan and deliver focused and coherent presentations that convey clear and distinct perspectives and demonstrate solid reasoning IV Listening A Apply listening skills as an individual and as a member of a group in a variety of settings 1 Analyze and evaluate the effectiveness of a public presentation 3 Use a variety of strategies to enhance listening comprehension Cross disciplinary Standards Key Cognitive Skills A Intellectual curiosity 2 Accept constructive criticism and revise personal
10. ssion Rubric 4 pts Excellent 3 pts Good 2 pts Needs Some Improvement 1 pt Needs Much Improvement o EM Encourages others to join the conversation Keeps the discussion progressing to achieve goals Shares thoughts actively while offering helpful recommendations to others Gives credit to others for their ideas Respects the opinions of others Involves others by asking questions or requesting input Expresses thoughts and ideas clearly and effectively Comments Copyright Texas Education Agency 2011 All rights reserved 10 Name Date Individual Work Rubric Objectives 4 pts 3 pts Excellent Good 2 pts Needs Some Improvement 1 pt Needs Much Improvement N A Follows directions Student completed the work as directed following the directions given in order and to the level of quality indicated Time management Student used time wisely and remained on task 100 of the time Organization Student kept notes and materials in a neat legible and organized manner Information was readily retrieved Evidence of learning Student documented information in his or her own words and can accurately answer questions related to the information retrieved Research Gathering information if relevant Student used a variety of methods and sources to gather information Student took notes while gathering informatio
11. the items an inmate needs to be wearing while serving food or preparing food a Hat b Apron c Serving gloves d Name badge 10 What are the two types of special diets a Religious Diet and Staff Privilege Diet b Medical Diet and Staff Privilege Diet c Staff Privilege Diet and Court Ordered d Religious Diet and Medical Diet 11 What is used to serve the food a Paper plates b Hot trays c Dishes d T V trays 12 Where does much of the food come from a Grocery stores b Fast food chains c Institutional farms d All of the above 13 What is not one of the things you need to do when serving food to inmates who are in special housing a Search carts before and after for contraband b Allow inmates to serve the food c Make sure you collect all extra food and utensils Make sure food is delivered at temperature 14 What are some things to consider when operating a commissary h a Inmates hording foods The number of inmates waiting in line Limiting some selections Both a and c 15 When supervising what is not one of the things that need to be controlled a Food service traffic b c d Kitchen items and tools The trash b c d None of the above Copyright Texas Education Agency 2011 All rights reserved 16 What is never acceptable as payment a Food b Money c Favors d Clothes 17 The inmates working the kitchen decide on the food portion for inmates
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